Cod with Curry Sauce
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Ingredients
Units
Scale
- 200ml vegetable oil
- 35g whole coriander
- 5g whole fenugreek
- 15g mustard seeds
- 5g kaffir lime
- 15g garam masala
- 7.5g turmeric
- 15g curry powder mild
- 100g Tomato puree
- 80g peeled garlic
- 125g whole ginger
- 250g caramelised onion
- 100g fresh coriander (this can just be the stalks)
- 500ml reduced chicken stock
- 450 ml coconut milk
- Zest and juice 2 limes
- 100ml whipping cream
Instructions
- Heat 100ml of the oil in a heavy pan
- Put the rest of the oil in a blender, add the garlic, ginger, caramelised onions and coriander stalks and blitz to a rough paste
- Next toast the whole spices until golden and fragrant, then add the ground spices and tomato paste, stirring all the time
- Add the paste from the blender
- Pour in the stock and lime leaves and simmer very gently for about 15 minutes making sure it doesn’t reduce too much
- Add the cream and bring back to the boil.
- Pass the sauce through a fine chinois to give a smooth finish
- Finish with chopped coriander, lime zest and juice
